| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry, Luncheon, Main dishes | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 3 | tb | Flour |
| 3/4 | c | Milk |
| 2 | c | Turkey; chopped |
| 1 | Egg yolk; beaten | |
| 1/4 | ts | Salt |
| 1/4 | ts | Celery salt |
| 1 | Egg | |
| 2 | tb | Water |
| 1/2 | c | Bread crumbs |
| 1/4 | ts | Ground sage |
| 2 | tb | Butter; melted |
INSTRUCTIONS
Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling. Let sauce cool; add chopped chicken, egg yolk, salt and celery salt. Form into twelve small cones. Mix bread crumbs with ground sage. Roll cones in crumbs. Beat egg; add water. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter. Bake at 350 degrees for 40 minutes. NOTES : A good way to use up leftover turkey, chicken, or ham. If using ham, put through a meat grinder and use 1-1/2 cups ground ham. Recipe by: Elizabeth Powell Posted to MC-Recipe Digest V1 #835 by Nancy Berry <nlberry@prodigy.net> on Oct 10, 1997
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